why do they call it greek yogurt

Greek yogurt and regular yogurt look a little different and taste a little different. But what makes them different? And is one better or better for you than the other? What s the Difference Between Regular Greek Yogurt? {Referral links are used in this post. }
Earlier this week my husband asked me what the difference is between Greek and regular yogurt. IБve had both (in fact, thereБs some Greek yogurt in my refrigerator right now), but the best answer I could come up with is that Greek yogurt has more protein and a thicker consistency than regular yogurt. But then I was stuck. Why these differences? Is it the kind of milk thatБs used? The bacterial cultures? Something in the recipe or the processing? Are there other differences? So I did some digging. It turns out that both Greek and regular yogurts start out with the same ingredients Б milk and bacterial cultures. In fact, both types of yogurt even use the same bacterial cultures ( Streptococcus thermophilus and Lactobacillus bulgaricus, if you were wondering). These bacteria ferment the lactose ( ) in the milk and produce lactic acid. What s Different About Greek Yogurt? After fermentation, the liquid whey is strained off the solid yogurt.

Regular yogurt is strained twice, so there is still some liquid left in the end product. Greek yogurt is strained three times, so most of the liquid is removed. This is what gives Greek yogurt itsБ thicker consistency and stronger flavors compared to regular yogurt. Because Greek yogurt is more Бconcentrated,Б it has more protein than regular yogurt. The protein is left behind in the solid yogurt during the straining process. The whey contains most of the sodium, carbohydrates, and calcium, so Greek yogurts are lower in these nutrients than their regular counterparts. In fact, so much volume is lost during the extra straining step that it typically takes 4 cups of raw milk to get 1 cup of Greek yogurt, while it only takes 1 cup of raw milk to get 1 cup of regular yogurt. Here is a comparison of the nutritional value of Yoplait fat-free strawberry yogurts. While I love that Greek yogurt is higher in protein than regular yogurt, IБm not crazy about the flavor of plain Greek yogurt. ItБs too sour for my tastes. (IБm not really crazy about plain regular yogurt, either. ) I think the flavored varieties, on the other hand, are pretty awesome.

Have you tried Greek yogurt before? What s your favorite way to use Greek yogurt? Enjoy! Food words have some seriously gnarly roots, but follow them far back enough, and you can see culinary history all tangled up in a few short syllables. Welcome to Eat Your Words Yogurt has become such a ubiquitous part of American breakfast-and-healthy-snack culture that it s been naturalized as a plain English word. Like zucchini or pita, it s completed the journey from utterly alien loan-word to humdrum noun, one that we can throw around without the italics of foreignness or according to locals scare quotes. But yogurt began in Turkish, as yoghurt (there go the italics! ). The Turkish word itself comes from an Old Turkish root, yog, meaning something like condense or intensify, which is pretty much what happens to milk when you let it curdle into yogurt. Makes sense! And the actual dish has been around for thousands of years--not surprising for something as simple as old warm milk --and was popular in ancient Egypt, Rome, and Greece (where they called it oxygala, acid milk ). Once the word made its way to English, though, the going got a little choppy. The first written mention of the gloopy stuff comes in 1625, when a travel writer named Samuel Purchas noted that the Turks don t eate much Milke, except it bee made sower, which they call Yoghurd.

And then we were off to the races: by the 1800s, people were writing of yahourt, yaghourt, yaghourt, yogurd, yoghourt, yooghort, and yughard, and even Evelyn Waugh, in his 1925 novel A Handful of Dust, had a character gobbling her morning yoghourt. Without an Academie Francaise-style language dictatorship to keep English in line, stealing words from non-Latin alphabets inevitably gets kind of messy. Adding to the confusion is the fact that, in modern Turkish, the word spelled yoghurt is actually pronounced more like the French word for it, yaourt, with the gh in the middle of the Turkish word just lengthening the vowel before it. It s unclear whether Samuel Purchas got the hard G in his yoghurd from writing down what a Turkish speaker with an old-timey dialect was saying to him, or transliterating from the Arabic script used in the Ottoman Empire, but either way, we took that hard-G to heart. It helps that, compared to the very Frenchy yaourt, yogurt is a lot easier for an English speaker to say.

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